One of the main disadvantages of Induction hobs and ranges is the initial cost when compared to standard electric or gas. Induction ranges can cost more than double that of a standard gas range, which for most operators can be the main reason for choosing gas. This can be short sighted when you consider the ongoing benefits and energy savings from choosing induction.

When switching to Induction you will also need to check if your pots and pans are compatible. As long as they contain ferrous metal then they should work, simply check by seeing if a magnet sticks to the bottom of them. This is possibly another disadvantage if all of your cookware had to be replaced when considering Induction.

Although induction is certainly becoming more popular, many old school traditionally trained chefs still prefer gas. Particularly with open plan kitchens on view to customers, there is still a desire for showmanship and theatre which is more difficult to achieve with induction and the lack of naked flames.

Another disadvantage of Induction tops is durability. Whist commercial versions are typically 6mm thick and very robust, they are not indestructible and are never going to be as robust as a heavy duty gas range with cast iron burners and pan supports. Any damage inflicted on the Induction top can prove very costly to repair, where as a cracked pan support on a gas range can easily be changed for very little cost in comparison, however unlikely it is to occur.

  • Initial cost can be prohibitive compared to gas appliances
  • Additional financial outlay for new cookware may be required
  • Not as theatrical as open flame cooking
  • Not as durable as heavy duty cast iron gas burners